Recipe by Chrissyo
READY IN: 35mins


  • 2
    lbs mincemeat (ground beef)
  • 1
    medium onion (chopped finely)
  • 1
    cup breadcrumbs (you may need more)
  • 13
    cup tomato sauce (ketchup)
  • 1
    tablespoon finely chopped garlic
  • 1
    tablespoon dried herbs (or fresh mixed herbs such as sage, parsley, thyme or what ever you have in the garden)
  • salt & freshly ground black pepper
  • 1
    teaspoon mustard powder
  • 2
    tablespoons plain flour, for dusting the rissoles
  • 2
    tablespoons oil, the rissoles (for frying, you may need more oil. I use as little as possible)


  • Mix all the ingredients together (except oil), this is best done with your hands.
  • Shape into 4 or 6 round balls and dust with the flour.
  • Heat the oil on high in a heavy based frying pan until the oil is very hot.
  • Place the Rissoles in the hot oil.
  • Don't over crowd your pan.
  • Make sure the Rissoles do not burn.
  • Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
  • Cook the other side the same way, turn the heat down to medium and cook through.
  • Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
  • Do not over cook the Rissoles.
  • The cooking time would be similar to cooking American hamburgers.
  • Serve with brown meat gravy and mashed potatoes with minted peas.